Method:
Firstly make the stuffing. Skin your sausages and put the sausage meat into a bowl. Add the parsley, thyme, lemon zest, grated cheese, salt & pepper. Mix together well. Take a chicken thigh & place it bone side up on a flat surface, tear off enough cling film to cover chicken and flatten it out slightly using a rolling pin. Season with salt and pepper before spreading on some mustard. Now make a little sausage of your filling and place it where the bone was. Carefully fold the chicken around it and then wrap around the bacon like a bandage. You might need to fix it with a cocktail stick. Do the same with the other chicken thighs, drizzle with a little runny honey and then they are ready for the BBQ!

Grill for about 20 – 25 minutes until cooked right through. Using a lid on your BBQ will ensure the heat penetrates through to the middle and will help keep it moist, whilst still giving you a coloured crispy coating. Serve with grilled courgettes and a dressed salad. Wash down with a glass of wine or beer.

Bon Appetit!

Recipe can easily be doubled for more guests!

Salad:
Half a bag of mixed salad leaves, few sprigs of chopped fresh coriander, 2 finely sliced radishes, Handful of salted peanuts (optional – and great for texture), A quarter of a cucumber, diced or sliced.